Spicy Poblano Chili Recipe Save as PDFPrint Ingredients 1 TBSP Olive Oil 2 Medium Onions diced 4 cloves of garlic minced 2 pounds of lean ground beef 2 pablano peppers seeded and chopped (reserve seeds if you like it spicier) 1 TBSP chili powder 1 TBSP smoked paprika 2 teaspoons ground cumin 1 teaspoons ground cinnamon 1 teaspoons salt 1/2 teaspoon cayenne 2 cups low sodium chicken broth 1 cup Belgian wheat ale 1 28 ounce can of whole tomatoes and juice 1 8 ounce can of tomato paste 2 TBSP maple syrup 2 bay leaves Garnish with Cheddar cheese Avocado, Green Onion, Cilantro or Sour Cream Instructions Heat a dutch oven over medium heat and add the olive oil
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Turn the blender on to high speed for about 30 seconds or until the mixture is perfectly smooth and emulsified
Variations and Substitutions Use different apples: Honeycrisp, Fuji, Gala, Pink Lady, and Granny Smith all work well
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